This lentil pie is inspired by the classic Shepherd’s pie, but with a veggie twist. Packed with wholesome ingredients like lentils, carrots, peas, and topped with velvety mashed potatoes, it’s a hearty vegetarian dish that’s really easy to make.
INGREDIENTS
- 1 Large Carrot, diced
- 5 Tablespoons Garlic Chilli Oil
- 1 Tin Lentils
- 1 Onion, diced
- 1 Small Tomato
- 1 Cup Peas
- 1 Tablespoon crushed Garlic
- 3 Sprigs Thyme
- 4 Potatoes
- 1/2 Teaspoon Dried Herbs
- 1 Cup Vegetable Stock
- 1/2 Teaspoon Dhania Jeera Powder
- 1/2 Teaspoon Bryan Mix
- Fresh Parsley
- 1/4 Cup Hot Milk
- 1 Tablespoon Butter
METHOD
- Begin by boiling cubed potatoes in salted cold water until tender.
- Heat chili oil in a pan, add diced onions, crushed garlic, dried herbs, and fresh thyme. Sauté until onions are translucent.
- Introduce bay leaf, cinnamon stick, dhania jeera powder, and breyani powder for a burst of flavour. Let it cook for a couple of minutes.
- Toss in a diced tomato, cover, and cook until the tomatoes are soft.
- Include diced carrots, frozen peas, and vegetable stock. Simmer on low for 10 minutes.
- Add a tin of cooked lentils, season with salt and pepper, and cook for an additional 5 minutes.
- Sprinkle in fresh parsley and take the lentil filling off the heat.
- For the mash, mash up the boiled potatoes, add hot milk, butter, salt, and pepper. Mix until the mash achieves a smooth consistency.
- Layer the lentil filling at the bottom of a casserole dish, top it with the mashed potatoes, create a charming spiral design using a fork, and bake for 25 minutes at 190 degrees or until gloriously golden.